First, braised pork chops are delicious and nutritious, and are loved by many adults and children. Bian Xiao teaches you several skills of cooking braised pork chops.
Good advice on how to make braised pork chops tender and delicious +0
If you have more time, put it flat on the chopping board after washing the big row, and pat it evenly from left to right along its edge with the back of the knife, and then beat it horizontally after the longitudinal pat; Then turn the platoon over and hit it diagonally. The purpose of this operation is to make all the pork chops thin and loose, which is easy to taste when cooking and can keep the meat fresh and tender.
Besides protein, fat and vitamins, it also contains a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly. Ribs have high nutritional value, and have the effects of nourishing yin, strengthening yang, benefiting essence and enriching blood.
Preparation steps of fresh braised pork chops
Preparation: 2 pork chops, salt 1 tsp (5g), 2 tsps of sugar (10g), chicken essence 1 tsp (5g), red pepper 1/2, soy sauce 1 tsp (/.
Production method:
First, clean the big row, dry it with a napkin, put it on the chopping board, and beat it with the back of the knife, so that the meat will be very soft. Then pat the raw flour on each big row, cut the onion into sections, slice the ginger, peel the garlic and pat it flat.
Put oil in the pot, a little more oil, and put it in. Pay attention to spread out one by one. You can't put it in several times at a time, and then take it out when it turns white.
Stir-fry the remaining oil with onion, ginger, garlic and dried red pepper, stir-fry a large amount, spray wine, then add soy sauce, star anise spice, add a proper amount of soy sauce, and then add water until a large amount of surface is submerged.
Cover the pot, turn the big row upside down when the pot boils, cook for a few minutes on low heat, then add sugar and turn on high heat to collect the juice. Stir-fry more at this time, because the soup will soon be thick because of the big discharge, and then add monosodium glutamate to the pan.
What should the platoon pay attention to? Matters needing attention in making tender and delicious braised pork chops
Please ask the seller to cut the steak when you buy it, because the bones will be difficult to handle when you go home, and they will be cut evenly.
Beating the big row with a meat hammer is to make the big row taste soft and tender. If there is no hammer, knock slowly with the back of the knife, taking care of both sides.
The temperature of fried pork chops is very important. The oil temperature is too high, the pork chops are painted too quickly, and the outside is not cooked yet. Both Chinese and western restaurants use fried large rows of spicy soy sauce, which is delicious and well matched. Large rows of light salty and spicy, especially delicious.
Second, how to make a large row of braised pork, the mouth is tender and not dry.
First of all, the back of the knife needs to be chopped to destroy the fibers of the meat. Second, the starch is fried in a big fire. Finally, the fire boils and turns to a small fire to stew and collect juice. As long as you master these points, you will be tender.
The pork chop with tender mouth and no firewood is drawn.
Preparation: a little starch, onion and ginger cooking wine, 6 ribs, 2 tablespoons soy sauce, soy sauce 1 tablespoon, a little salt, a little rock sugar and a little chicken essence.
1, wash the big row, control the drying, chop it with a knife several times, and destroy the fiber of the meat; 2. Then add onion ginger and a little cooking wine and marinate for 20 minutes.
3, take a little starch, don't hang too much and too thick, take a shot and shake it off;
4, 5, and then fry on high fire, and the two faces are golden. Don't stir-fry slowly, so the meat will get old;
6. Add a little oil to the hot pot and add chopped green onion and ginger;
7. Then, discharge the fried large pieces a little and add soy sauce, soy sauce and sugar;
8. Add more water. When the fire boils, turn to low heat and simmer. Drain the soup and season with chicken essence. If you want to make a topping, you can end up not taking too dry soup, leaving some soup to taste better.
How to make braised pork chops tender and juicy 3
To make a delicious braised pork chop, there are three elements, one shot, two fried and three boiled.
Hammer the meat loose with the back of the knife once, and hit it along the vertical direction of the fiber with the back of the knife, so that the big row will be tender.
Second, starch should be added before frying, so that a layer of skin can be fried in large rows, and a fluffy feeling will appear when frying.
Three boiling, seasoning with soy sauce and sugar, simmering for a few minutes on high fire, not too long, otherwise it will get old.
First of all, there should be many fluffy heads on the surface, so that the big row looks more attractive. In fact, this "hush head" is the product of starch sizing after frying and then soaking in soy sauce.
Second, the big steak must bring fat. After the fat is fried, braise in soy sauce. Fat but not greasy. It's really the supreme enjoyment of the Carnivorous Party ~ ~
Ingredients: 3 pork chops, appropriate amount of onion, 2 star anise, cooking wine 10ml, soy sauce 15ml, appropriate amount of starch, and appropriate amount of salt and sugar.
1. Prepare three pork chops. It is best to buy pork chops with fat, wash them and drain them, and loosen them with the back of a knife.
2. Add a little salt to the cooking wine, marinate the onion and ginger for half an hour, and pat dry the starch on both sides of the big row.
3. Put the right amount of oil in the oil pan, heat it to 80% heat, put it in a large row, fry it until it is slightly yellow on both sides, and then fill it with oil.
4. Add 2 star anise, add soy sauce and appropriate amount of boiling water.
5. Cover the pot and simmer for 6 minutes, adding sugar to taste.
6. Collect juice on fire and leave more juice to wash rice. Great, with a little onion.
Making skills of braised pork chops without tender meat powder: 1. First of all, pat the ribs loose on both sides. 2. Be sure to add starch and salt for curing. Starch is not limited, corn starch, cassava starch and so on can be used. Don't use too much water in the last step. Too much water will make the meat old. If you accidentally add too much water, keep it on the fire, which is easier to dry.
Prepare five large rows, 2 tablespoons of starch, a little white pepper, 2 tablespoons of sugar, half a spoonful of salt, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, 3 slices of ginger and appropriate amount of chives.
1. Wash the big row and pat it loose on both sides. Note that this step is very important. You can shoot with the back of a knife. I took it with a meat hammer. It's very useful. I forgot to take pictures. Get a hammer.
If you sip for a while, you can collect juice quickly because you don't add too much water.
6. Don't dry it. It will be almost thick, tender and fragrant. You can sprinkle some fresh chives on the surface, which will be more beautiful. I didn't, so that's it.
How to cook tender and juicy braised pork chops 5
The key to tender and juicy meat is to pat the back of the knife loose, pickle the egg white and refrigerate it overnight. Anyway, the last sauce is salty enough. There is no salt in the pickle. Try to eat less salt.
Materials to be prepared: pork chop, egg white, flour, soy sauce, soy sauce, yellow wine, sugar, chives and ginger.
Braised pork chops (tender and juicy version)
1. Material preparation the night before: It is best to choose a big row with a little fat edges, not a thick one. Chop the sides of the big row loosely with the back of the knife and pat them on both sides. You can't be lazy
The white rib on the edge should be cut off, otherwise it will be fried and deformed.
Cover with egg white, without any seasoning, and refrigerate overnight.
2. Remove excess egg white, pat thin flour on both sides, fry with ginger slices, and then fry with low fire.
If you are in pursuit, you can fry potato pieces and onion strips at the same time. Potatoes will be delicious when fried thoroughly ~ ~ onion slices should be fried in time before taking them out. Otherwise, it will be as ugly as I burned it.
If there is too much oil, pour it out. Add soy sauce, soy sauce, yellow wine and a little sugar to improve the taste. In the shop, I put star anise in a big row of chopped green onion, but not according to my personal preference. Add some water, cover the pot and simmer for a while. I don't know how many minutes it will take to cook. I think it's almost finished. Chopsticks do not bleed when cooked. Collect juice from the fire.
4. finally, throw it into the onion, put it in a basin and eat it!
Tip: If you like the taste of onions, put more onions, but never put them. This is Shanghai food! ! ! !
If you have confidence in the freshness of the steak, you don't need to put ginger.
Sanlian Bian Xiao concluded that the above sharing methods are indispensable if you want to make the steak delicious, so don't forget it when you do it.
2. What are the nutritional values of pork chops? Reasons why pork chops are worth eating. Because 1. Pork chops have high nutritional value, and have the effects of nourishing yin, strengthening yang, replenishing essence and enriching blood. Add onions and some corresponding seasonings to the soup. It is delicious and nutritious after cooking.
2. Besides protein, fat and vitamins, pigs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.
3. The edible effect of pork chop is nourishing yin and moistening dryness, benefiting essence and enriching blood, which is suitable for people with deficiency of both qi and blood and yin deficiency. Use with caution for those with damp heat and phlegm stasis; Obesity and hyperlipidemia should not eat more. It can be seen that the nutritional value of ribs is very high.
Third, how to choose pork chops? To make braised pork chops delicious, choosing good pork chops is also the key. external
Small ribs refer to the ribs near the belly of a pig, that is, the fleshy parts on both sides of a whole rib. Ribs and ribs are on it, and the meat layer of small ribs is thicker and has white cartilage.
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Many people use it to braise in soy sauce or make sweet and sour pork ribs. Remember to cut small pieces.
Zipai
Sub-platoon refers to the part where the abdominal cavity is connected with the back. Here is the pork belly. The ribs under the slice are 30 cm long, triangular and obliquely sliced.
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Separated by a thin layer of oil, there is also a piece of pork belly, which is oily.
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The meat quality of Zipai is the most tender of all ribs, which is suitable for many cooking methods and tastes, but the taste is slightly greasy. Suitable for frying, roasting and stewing, with a length of 5? 7 cm is appropriate.
Rib. Rib
Rib is a whole row of parallel ribs on the back, with more bones and less meat, which is the best kind of ribs.
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Because one side is connected to the back, the bone will be thicker and the meat layer will be thinner, which looks very clear.
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Each one is very suitable for roasting or stewing. Friends who like to eat light food can also make soup with ribs, because the meat layer is thin, so the oil is relatively less, and the taste will be more refreshing and not greasy.